by Mike Egrie | May 4, 2020
Tangy Thai Shrimp & Apple SaladIngredients¼ cup fresh lime juice1 ½ tsp fresh lime juice3 tbsp chopped fresh cilantro1 ½ tbsp rice vinegar1 tbsp fish sauce (or 1 tbsp less-sodium soy sauce and 1/2 teaspoon anchovy sauce)1 lb cooked 21-25 count...
by Mike Egrie | May 4, 2020
Swiss Chard Rolls Stuffed with TurkeyIngredients1 small onion, finely chopped6 oz pkg, portobello mushrooms, finely chopped1 medium carrot, peeled and finely chopped2 tbsp olive oil, divided1 lb 93% lean ground turkey2 cups cooked wild rice blend3 tbsp chopped fresh...
by Mike Egrie | May 4, 2020
Sweet Potato Falafel Summer BowlIngredients1 medium sweet potato, peeled and cut into 1/2-inch pieces⅓ cup dry quinoa1 large egg¼ cup whole wheat flour1 medium ear sweet corn5 oz baby spinach1 medium avocado, peeled, pitted and sliced1 roma tomato,...
by Mike Egrie | May 4, 2020
Sweet Potato & Black Bean ChiliIngredients2 tbsp extra virgin olive oil1 medium yellow onion, chopped1 large jalapeño pepper, seeded and finely chopped14.50 oz can, no salt added diced tomatoes3 garlic cloves, minced2 tsp grated fresh ginger½ tsp ground...
by Mike Egrie | May 4, 2020
Steamed Shrimp Shumai with Miso VegetablesIngredients8 oz cooked salad shrimp, thawed, divided2 garlic cloves, coarsely chopped2 large egg whites2 tbsp cornstarch1 tsp grated fresh ginger16 wonton wrappers2 tbsp toasted sesame oil10 oz shredded carrots3.50 oz shiitake...
